酯类化合物香气感知相互作用及其对黄酒感官属性的影响

摘要/Abstract

摘要： 酯类化合物对黄酒的香气特征具有重要影响，应当对其进行深入研究。对酯类感知相互作用的探索是研究黄酒复杂香气特征的重要组成部分。首先通过气相色谱-质谱技术(GC-MS)结合外标法对四种典型黄酒中的酯类物质进行了定量分析。气相色谱-嗅闻法(GC-O)测定了14种气味活性酯的气味特点。基于以上分析，选定了4种重要酯类进行感知相互作用的感官评定和S-型曲线测定。在乳酸乙酯(a)与乙酸乙酯(b)、苯乙酸乙酯(c)与2-甲基丁酸乙酯(d)的二元混合物中检测到了协同作用。这两种混合物(a/b、c/d)的气味阈值（以混合物稀释在50mL基质中的体积计）分别从4.02降到了2.12mL、5.78降到了1.14mL。另外，当这a/b混合物和c/d混合物以特定的比例(90:10, m/m和93:7, m/m)加入基质中时，果香味强度比单个物质加入时显著提高。研究表明，黄酒酯类化合物之间存在协同增香作用，而且会对黄酒的果香味产生影响。上述结果可为黄酒风味调控的提供理论依据。

关键词: 黄酒, 酯类化合物, 气味阈值, S-型曲线, 香气感知相互作用

Abstract: Esters, exerting great function in constituting the aroma characteristics of Huangjiu, deserves deepgoing aroma analysis. Perceptual interactions exploration of esters is an essential portion in the study of complex Huangjiu aroma characteristics. Firstly, gas chromatography?mass spectrometry (GC-MS) conjunct with external standard method was utilized for the quantification of 20 esters in four typical types of Huangjiu. Gas chromatography?olfactometry (GC-O) determined the odor traits of 14 odor-active esters. Then based on these analysis, four important ester compounds were designated for perceptual interactions investigation by sensory analysis and S-curves. Synergistic effects were observed in binary mixtures of ethyl lactate (a) with ethyl acetate (b), and ethyl phenylacetate (c) with ethyl 2-methylbutanoate (d). The overall odor thresholds (recorded as the volume of compounds diluted in 50 mL matrix) of these two mixtures (a/b, c/d) were respectively reduced from 4.02 to 2.12 mL, and 5.78 to 1.14 mL. Besides, either the a/b mixture or c/d mixture presented in specific ratios (90:10, m/m; 93:7, m/m), the intensity of fruity sensory descriptor would be enhanced more significantly than single compound presented. It indicated that there is an aroma synergistic effect between these ester compounds, even the fruity aroma of Huangjiu would be impacted additionally. These results will make a theoretical foundation for Huangjiu flavor regulation.

Key words: Huangjiu, ester compounds, odor threshold, S-curves, aroma synergistic effect

中图分类号:

TS261

田怀香于海燕谢静茹解铜陈臣艾连中. 酯类化合物香气感知相互作用及其对黄酒感官属性的影响[J]. 食品科学, 0, (): 0-0.

Huai-Xiang TIAN Chen CHEN. Aroma perceptual interactions among ester compounds and their effects on sensory attributes of Huangjiu[J]. FOOD SCIENCE, 0, (): 0-0.

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